Zucchini Coconut Spice Bread

Easy, quick Zucchini Spice Bread made with shredded zucchini, coconut, and fall spices, is a combination we love all year long and this is how to make Zucchini bread fabulous!

This is easily adaptable zucchini bread, and the additions can be anything from dry to fresh fruits.

If you're not fond of coconut, try our other suggestions below to omit and add something your family enjoys and create your own recipe!

This basic recipe is on the card below, just hit print.

Why You’ll Love This Recipe

1. This zucchini bread can be made in loaves, muffins, and baked in just about any kind of baking pan
2. The flavors and additions can be changed easily. Try coconut and chocolate chips
3. Zucchini bread is a delicious dessert, topped with fresh fruits and whipped cream for a quick dessert
4. Zucchini bread freezes perfectly and is great for unexpected company or quick desserts on busy weeknights

Zucchini Substitions and Additions for Zucchini Coconut Bread

• chopped or diced fruits: strawberries, blueberries, raspberries, peaches, cherries, pear, pineapple, mango, fig, diced banana (just 1/2 cup less zucchini and add fruits)
• dried fruits,
• nuts
• coconut
• other flavored chips
• sprinkle with cinnamon and sugar or regular granulated sugar before baking for extra sweetness
• drizzle with icing after cooling the muffins
• make a streusel topping before baking

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homemade zucchini bread, zucchini recipes, zucchini desserts, zucchini loaf

American

Yield: 10

Author: Claudia Lamascolo

Zucchini Coconut Spice Bread

Zucchini spice bread with coconut and warm fall spices is perfect with any hot beverage.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 1 egg
• 1/2 cup vegetable oil
• 1 cup white sugar
• 1 cup grated zucchini
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans
• Optional: 1/2 cup raisins, craisins, or 1/2 cup milk or semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Grease one 9x5x3-inch loaf pan.
3. If using craisins or raisins, in a small pan, boil one cup of water.
4. Add craisins, and boil for two minutes. Drain.
5. In a mixing bowl, beat the egg, oil, and sugar. Stir in zucchini and vanilla.
6. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, pecans, and apples.
7. Add any optional ingredients to add in this step: (craisins, raisins, or chocolate).
8. Stir to combine, do not overmix.
9. Stir in the dry ingredients just until the white is gone
10. Pour into a greased 9x5x3-inch loaf pan.
11. Bake at 350 degrees for 1 hour until an inserted toothpick comes out clean.
12. Cool in the pan for 10 minutes.
13. Turn out on a wire rack.

Notes

Zucchini Substitions and Additions for Zucchini Coconut Bread

• chopped or diced fruits: strawberries, blueberries, raspberries, peaches, cherries, pear, pineapple, mango, fig, diced banana (just 1/2 cup less zucchini and add fruits)
• dried fruits,
• nuts
• coconut
• other flavored chips
• sprinkle with cinnamon and sugar or regular granulated sugar before baking for extra sweetness
• drizzle with icing after cooling the muffins
• make a streusel topping before baking

Nutrition Facts

Calories

368

Fat (grams)

22 g

Sat. Fat (grams)

7 g

Carbs (grams)

41 g

Fiber (grams)

3 g

Net carbs

39 g

Sugar (grams)

24 g

Protein (grams)

4 g

Sodium (milligrams)

274 mg

Cholesterol (grams)

17 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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https://www.whatscookinitalianstylecuisine.com/2011/08/zucchini-coconut-quick-bread-recipe.html

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